The State of Soul Food in America: Exploring the Past, Present, and Future | First We Feast

This was an amazing review of the contemporary soul food scene edited by Adrian Miller, author of the James Beard Award winning Soul Food: The Surprising Story of an American Cuisine. I was very happy to participate in yet another FirstWeFeast.Com piece and I think all of the responses are thoughtful, informative and come from a place of authority and genuine love for our tradition. Please enjoy and SHARE!!

Don’t forget, the next chapter in the history of soul food is coming out this year! Show your love! Pre-order The Cooking Gene (HarperCollins 2016) today!

2 comments on “The State of Soul Food in America: Exploring the Past, Present, and Future | First We Feast”

Love and appreciate all your work. Just finished a wonderful book by Andrea Stuart called Sugar in the Blood about the sugar plantations in Barbados. Made me think about the implications of sugar in cuisine, starting in the 16th century.

WHRO Curate 757 Season 2, Ep. 7

The culinary arts are one of the most enjoyable art forms around because food can be enjoyed with all five senses. This week, as we explore art that reflects culture, we will talk with Williamsburg culinary historian and author Michael Twitty who has made it his mission to document African American food history. #Curate757